Simple, chunky vegan Mexican tomato soup

Here’s my rendition of a very easy, very quick and healthy Mexican tomato soup that J.O. did in one of his episodes of ’30 Minute Meals’. This recipe is my go-to recipe when I’m craving a soup that is easy to make, yet super hearty. You throw a few ingredients in a pot, boil them for a few minutes and puree them and you’re good to go!

I know this has been said way too many times in the history of food, but without Jamie Oliver and my abuelita, I honestly do not think I would’ve ever grown to love cooking as much as I do. I’ve got distinct memories of being 11 years old and having my eyes glued to the screen of what was then called ‘The Naked Chef’. It goes without saying that till this day, 15 years later, I am still constantly inspired in the kitchen by the both of them.

The thing I love most about this recipe is that it’s super versatile. You could use it as a base for pretty much anything. Make the soup a bit chunkier and you’ve got a killer salsa for your tortilla chips, substitute cilantro for basil and voila it’s an Italian version of the soup–you really cannot go wrong with this recipe in your repertoire.

Vegan Mexican tomato soup

Here’s what you’ll need:

  1. 2 cans of organic crushed tomatoes
  2. 2 cubes of organic bouillon stock
  3. 4 roasted bell peppers
  4. 4 sprigs of diced spring onions
  5. 3 cloves of garlic
  6. 1/2 teaspoon of cumin
  7. 1 liter of hot water
  8. A handful of rice (even leftover pre-cooked rice works out fine)
  9. Chopped cilantro stalks
  10. Sea salt and pepper to taste
  11. The juice of a lime for taste
  12. Optional toppings: cilantro leaves, sliced jalapenos, cultured yogurt, cheddar cheese, crushed tortilla chips, smashed avocado, guacamole (to name a few)

Here’s how to make it:

  • First, in a pot add all the ingredients except for the salt, pepper and lime juice (and the ingredients for the topping…duh)
  • Cover in pot and allow to simmer on medium-high heat for about 10-14 minutes (until rice is fully cooked)
  • Grab your handheld blender (or pour into a regular blender) and blitz until it’s reached the consistency you like. We like ours silky smooth, but it’s up to you.
  • Taste the soup and add lime, salt and pepper to taste.
  • Serve in a bowl and top with whatever the heck you’ve got on hand.
  • Enjoy the crap out of this one, because it’s a bonafide winner!

I cannot stress how much I love this recipe! I make it almost once a week and I’m yet to hear a complaint about the frequency of the dish.

It’s delicious, easy and super quick to put on the table. Go straight-up bananas with me and give this recipe a shot.

Oh, and since you’re here…why not follow me on Instagram by clicking this little link right here?

 

 

 

Tortilla Baskets Filled with a Mango and Avocado Salad

Ever had one of those lazy Sunday mornings where all you want to do is lounge around in your PJs in your soft bed with the most extravagantly beautiful, but also ridiculously-simple-to-put-together breakfast ever? Around here in the Straight-up Bananas HQ that happens a little more than I’d care to admit. Last Sunday I decided to have these super clean, super easy and super quick baked tortilla baskets with a mango and avocado salad topped with some smoked tuna for breakfast and I couldn’t care less that I was having some pimped up leftovers from last night’s dinner.

Oh, and remember that day when it rained gatos y perros in Dubai? Ooooof course you do, because it’s 1 week later and we’re still constantly hearing about it, non?

Anyhoo, that was the day I decided to make a Caribbean feast so grand that the gloominess outside could never get to me! And boy, did it go well! I made a Caribbean dinner fit for a king with the husband and had the leftovers for breakfast the next day and I ain’t even made.  I made my own rendition of Lorraine Pascal’s Caribbean 3 course meal with baked tortilla baskets as the starters, the sweet potato and fish coconut curry with homemade rye roti as the main and a killer spiced chocolate cake for dessert. Oh. Dear. Lawd.

Take a look at these hot mamas! Breakfast in bed never looked this sexy!

Tortilla Baskets

Here’s what you’ll need:

  1. 4 corn tortillas
  2. 1 can of kidney beans
  3. 1 diced ripe mango
  4. 1 diced ripe avocado
  5. The juice of 1 lime
  6. A handful of chopped cilantro
  7. 1 diced crunchy bell pepper (I used an orange one)
  8. A pinch of sea salt and pepper to taste
  9. A glug of extra virgin olive oil
  10. Chopped spring onions

 

Here’s how it’s done, son:

  • First, preheat your oven on medium heat.
  • Then, cut your tortillas into quarters.
  • Then, lightly coat the tortillas with some oil so that they get nice and crispy in the oven.
  • In a muffin tray, stuff two of the tortilla quarters in and put to bake for 10 minutes or until tortillas are golden and crunchy.
  • While the tortillas are baking, you can make the salad by combining all the ingredients above.
  • Once the tortillas are nice and golden brown remove them carefully from the muffin and let cool.
  • Once the tortilla baskets are cooled down and you’re ready to serve, scoop in some of your salad.

If you’re not thinking of eating the baskets immediately, do not put the salad in or else it’ll get super soggy. For this breakfast in bed, the tortilla baskets were already made the night before and the mango and avocado salad was already in a mason jar so I just assembled them and tried to make them a bit more breakfasty by serving them with some smoked tuna and a soft-boiled egg on the side.

You will knock your guest’s socks off with this one. They look so damn pretty that one would think they’d take hours of slaving over a hot stove and a rediculous amount of culinary prowess to get done, but they couldn’t be more wrong. You’ll have these easy, quick and clean babies in and around your mouth within 15 minutes!

Go straight-up bananas with me and give this recipe a shot.

Oh, and since you’re here…why not follow me on Instagram by clicking this little link right here?

 

 

 

 

Creamy raw vegan avocado pesto sauce

Day 2 of my veg diet and I can honestly say I don’t feel like I’m missing anything!

A little bowl of wholewheat pasta never hurt nobody! Add some silky avocado, garlic and olive oil sauce. Delicious.

It’s so ridiculously easy to make, you can be slurping silky pasta in no time! Oh, and if it’s not pasta you’re craving, you could easy use this as a salad dressing or a spread on your sandwich for a little extra punch! I just love multi-functional food!

Ingredients:

  1. 1 ripe avocado
  2. 1/2 cup of raw cashew nuts
  3. Chopped spring onions
  4. 1/2 a clove of garlic
  5. Sea salt and pepper to taste
  6. 1/2 cup of the pasta water
  7. A drizzle of good quality organic olive oil

How it’s done, son:

Grab your trusty ole’ blender and mix all the ingredients together on the highest setting available until mixture is smooth and creamy. That is all. I kid you not.

Pour some of the mixture on top of some quinoa, wholewheat or spinach pasta (maybe even some zoodles?) and you are in business my friend! Have you ever had an easier, quicker and healthier pasta dish? EVER!

The beautiful thing about this recipe is, you can add whatever feels right to you! Sometimes I add some fresh red peppers and lime juice for an extra kick, and other times I have been known to grate some parmesan cheese on top when serving. You could add parsley, nutmeg, smoked salmon (if not vegetarian)…Just let this recipe be the base and allow your inner kitchen diva free range by adding whatever you’ve got in the fridge! Life’s too short to stick to the  recipe, anyway!

Go straight-up bananas with me and give this recipe a shot! I promise you won’t regret it!

Oh, and follow me on Instagram by clicking this link.

 

 

#vegan #whatveganseat #veganfood #veganfoodshare #veganfoodlovers #bestoftheday #bestofvegan #straightupbananas #yum #delicious #hungry #eat #food #foodporn #foodgasm #fit #healthy #sogood #eatwithme #foodie #avocado #passion #pasta #vegetarian #feedfeedvegan (at Dubai, United Arab Emirates)

By far the best sushi I’ve ever had! Delicious!

What an enjoyable brunch today at the #zomatomeetup at #PalazzoVersace

Good music, good vibes, and good food.

#goodtimes #food #foodporn #foodgasm #dubaifood #dubaifoodie #foodblogger #straightupbananas #Zomato #eat #foodbaby #yummy #hungry #nofilter #sushi #delicious (at Palazzo Versace)

Oh no. Scratch out my last post, I can’t not have this…

What a brunch this afternoon at the #zomatomeetup at #PalazzoVersace I’m going to hate myself later for eating this much, but the food was too good to stop myself.

This is just 1 tenth of the dessert spread! Delicious!

#giordana #versace #brunch #zomato #zomatouae #dessert #dessertporn #dessertpics #yum #delicious #hungry #eat #food #foodporn #foodgasm #dubaifood #dubaifoodie #foodblogger #dubai #sogood #eatwithme (at Palazzo Versace Dubai)

Another really awesome food truck to look forward to this weekend at #EatTheWorldDXB is this Anglo-Indian fusion from #whatthedickens

I’ve forgotten what is was called partly because I couldn’t pronounce the name and partly because I just wanted to stuff it in my mouth and was hardly listening 😳

All I know is its smoked haddock rice with plenty of spice and an egg. Good enough? Lol

#straightupbananas #food #foodtruck #london #londonfood #foodporn #english #indian #delicious #hungry #eat #dubaifood #jonesuae #actionuae #sogood #eatwithme #foodie #love #foodgasm #happy #love #dxb #foodblogger (at Jones the grocer Al Manara Dxb)

I’ve done a bad, bad thing. 5 hours of brunch with friends later, and this beautiful thing has card to be part of our lives.

Seared salmon on grilled asparagus and bacon polenta cakes.

#foodbaby #bae #food #ilovefood #eat #hungry #foodie #foodporn #foodgasm #yas #foodmakesmehappy #straightupbananas #homecooking #happy #love (at Dubai, United Arab Emirates)